Super Easy Homemade Cream Cheese

How to Make Homemade Cream Cheese: A Simple and Authentic Recipe

If you’ve ever wanted to create your own creamy, rich, and flavorful cream cheese right at home, you’re in the right place. This easy homemade cream cheese recipe requires only two basic ingredients, and it’s incredibly versatile. From spreading it on bagels to using it in savory dishes or desserts, this cream cheese is bound to become a staple in your kitchen. Whether you’re looking for a quick snack or an essential ingredient for your favorite dishes, this homemade cream cheese recipe will satisfy all your culinary needs.

In this guide, we will walk you through a straightforward method to prepare cream cheese at home using just a few pantry staples. The process is surprisingly easy and will yield a fresh, soft, and spreadable cream cheese that’s ideal for all kinds of uses. Not only will you enjoy its flavor, but you’ll also be amazed at how simple it is to make, even for beginners.

Ingredients Needed for Homemade Cream Cheese

Before diving into the step-by-step instructions, let’s take a look at the ingredients required for this recipe. Fortunately, there aren’t many, and most of them are likely already in your kitchen.

• Whole Milk (8 cups) – The foundation of this cream cheese recipe is whole milk, which should be either fresh, raw, or pasteurized. You’ll want to avoid using UHT milk because its processing method can affect the curdling process. Full-fat milk provides the best texture and richness for your cream cheese.
• Lemon Juice (5 tablespoons) – Fresh lemon juice acts as the acid that helps the milk curdle and form curds. If you don’t have fresh lemons, you can substitute with white vinegar.
• Salt (1/2 teaspoon) – A pinch of salt will bring out the flavors and balance the creaminess of the cheese. However, salt is optional depending on your preference.

This recipe yields approximately one cup of homemade cream cheese, which is enough for multiple servings, and can easily be doubled or tripled based on your needs.

Why Homemade Cream Cheese is So Special

Homemade cream cheese is incredibly satisfying, as it allows you to control the texture, flavor, and quality of your cheese. The fresh ingredients used to make this recipe result in a rich, creamy spread that’s free from preservatives or artificial additives. You also get to experiment with different flavors by adding herbs or spices if desired. Best of all, making your own cream cheese ensures it’s always fresh, and you can make it whenever you need it.

In addition, this homemade version is lactose-free if you choose to use lactose-free milk, which makes it suitable for those with lactose intolerance. You can customize the consistency and add more flavor with optional ingredients like garlic, chives, or other seasonings, making it perfect for various dishes.

Let’s break down how easy it is to prepare this delicious cream cheese!

Step-by-Step Instructions for Making Cream Cheese

Making cream cheese from scratch is a straightforward process that anyone can master. Just follow these simple steps, and you’ll have your own homemade cream cheese ready to use in less than 15 minutes.

Step 1: Heat the Milk

Begin by pouring the 8 cups of whole milk into a medium-sized saucepan. Place the saucepan over medium-high heat, bringing the milk to a gentle simmer. Keep an eye on the milk and make sure it doesn’t come to a full boil. Allow it to heat for around 1 to 2 minutes, ensuring it reaches a simmering point without overflowing or scalding.

Step 2: Add Lemon Juice to the Milk

Once the milk is simmering, it’s time to add the lemon juice (or white vinegar, if using). Stir gently with a wooden spoon to mix in the acid, which will begin the curdling process. After a brief stir, turn off the heat and let the milk rest for a few minutes. During this time, you’ll see curds form, and the whey – a yellowish liquid – will separate from the curds.

Step 3: Let the Curdling Happen

After turning off the heat, allow the milk to sit undisturbed for a few minutes. This resting period allows the curds to fully form and separate from the liquid whey. You’ll notice that the curds will be soft and lumpy, while the whey will be thin and slightly yellow in color.

Step 4: Strain the Curds

To separate the curds from the whey, you will need to strain the mixture. Place a cheesecloth or a fine-mesh sieve over a clean bowl. Carefully pour the curdled milk into the cloth or sieve to strain out the whey. Alternatively, you can use a slotted spoon to scoop out the curds, leaving the whey behind in the pot. Be sure to drain the curds well to remove as much liquid as possible.

Step 5: Rinse the Curds

Once you’ve separated the curds from the whey, rinse the curds under cold water to help remove any remaining whey and cool them down. This step helps ensure that your cream cheese is smooth and doesn’t have any lingering acidity from the lemon juice or vinegar.

Step 6: Drain the Curds

To remove any excess liquid from the curds, gently squeeze the cheesecloth or press down on the curds with a spoon. Try to extract as much whey as possible. You can reserve the whey for other uses like adding it to soups, smoothies, or pancakes.

Step 7: Blend the Curds into Cream Cheese

Transfer the strained curds to a food processor or blender. Add the 1/2 teaspoon of salt to the curds, then blend until smooth and fluffy. If you prefer a creamier consistency, gradually add 1 to 2 tablespoons of the reserved whey to the mixture. Continue blending until you reach your desired texture.

Step 8: Customize and Flavor Your Cream Cheese (Optional)

At this stage, you can add additional flavors to your homemade cream cheese if desired. Some popular options include:

• Dried herbs like rosemary, thyme, or oregano
• Garlic powder for a savory flavor
• Chopped chives or scallions
• Red pepper flakes for a bit of heat

Add any flavorings and blend again to combine.

Step 9: Store and Enjoy

Your homemade cream cheese is now ready to use! Transfer it to an airtight container and store it in the refrigerator for up to 7 days. For longer storage, you can freeze it for up to 2 months. It’s perfect for spreading on bagels, crackers, or using as a filling for pastries.

Tips for Making the Perfect Homemade Cream Cheese

• Quality Milk: The key to good homemade cream cheese is using high-quality milk. Raw or pasteurized milk is best, and avoid UHT milk since it can interfere with curdling.
• Straining the Whey: Be sure to strain out as much whey as possible to get a thick and creamy texture. If you don’t mind a slightly looser consistency, you can leave a little more whey behind.
• Add Flavorings: Experiment with different flavor combinations by adding fresh or dried herbs, garlic, or even a touch of honey for a sweeter spread.
• Using the Leftover Whey: Don’t throw away the whey! It’s packed with nutrients and can be used in smoothies, pancakes, or as a base for soups and stews. It can even be used as a protein boost for baked goods.

Part 2: The Recipe

Easy Homemade Cream Cheese Recipe

This quick and easy homemade cream cheese requires only a few simple ingredients. Here’s how you can make it in just 10 minutes:

Ingredients:

• 8 cups whole milk (fresh, raw, or pasteurized)
• 5 tablespoons lemon juice (or white vinegar)
• 1/2 teaspoon salt (optional)

Instructions:

1. Pour the whole milk into a saucepan and bring it to a gentle simmer over medium-high heat.
2. Add the lemon juice and stir to combine. Turn off the heat and let the mixture sit for 2-3 minutes to curdle.
3. Strain the curds from the whey using a cheesecloth or sieve.
4. Rinse the curds with cold water to remove any excess whey.
5. Squeeze out the remaining whey and place the curds in a food processor or blender.
6. Add salt and blend until smooth and creamy. Add reserved whey for a creamier consistency, if desired.
7. Store the cream cheese in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.

Enjoy your homemade cream cheese on toast, crackers, or use it in recipes that require cream cheese.